Preheat your oven to 350°F (177°C). Spray a 9 x 5-inch loaf pan with gluten-free nonstick cooking spray.

In a large bowl, mash the bananas with a fork or potato masher until fairly smooth. Stir in the baking soda, baking powder, cinnamon, and salt until fully combined.

Add the eggs, pure vanilla extract, and granulated sugar, then mix until the batter is smooth and evenly blended.

Add the superfine blanched almond flour to the banana mixture and stir until just combined, with no dry streaks remaining.

Scoop the thick batter into the prepared loaf pan and smooth the top with a spatula or the back of a spoon.

Bake on the center rack for 50 minutes, until a toothpick inserted in the center comes out clean. Check the loaf periodically because all ovens differ.

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Store leftovers in an airtight container at room temperature for a few days or in the refrigerator for up to a week.

Once the loaf is completely cool, wrap it tightly with foil or plastic wrap, place it in a freezer bag, and freeze for up to 3 months.